| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | Salads | 4 | Servings |
INGREDIENTS
| 1/4 | c | French dressing |
| 5 | md | Potatoes (cooked in skins) |
| 1 | c | Celery, diced |
| 1 | md | Onion, chopped |
| 4 | Eggs, hard boiled | |
| 1 1/2 | ts | Salt |
| 1/2 | c | Mayonnaise |
INSTRUCTIONS
Pour French dressing over warm peeled potatoes, chill for 2 hours. Add celery, onion, egg and salt. Add salad dressing and mix carefully. Add 1 teaspoon of celery seed for a nice touch. Chill 4 hours. Randy Rigg
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